new recipes, a lot of joy, and a borrowed space

Oatmeal Chocolate Chip Cookie Pancakes

All right, I know the title says “cookie” in the name, so you are probably assuming this is not a healthy recipe- but read that ingredient list again! As far as healthy and filling breakfast options go, these pancakes are an excellent choice. With peanut butter for protein, flax seed for fiber, and banana and agave in place of a sweetener- you are without a doubt starting your morning off right! Or who’s to say breakfast for dinner isn’t a great idea?!

Regardless of when, I hope you do try these pancakes, and I hope you enjoy them as much as my house did. Pancakes for dinner might be just the thing for this cold rainy day. I’m just sayin’!

Ingredients:

1 ripe medium banana

1 teaspoon baking powder

1 flax egg (1 Tablespoon ground flaxseed + 2.5 Tablespoon hot water)

Pinch salt

½ teaspoon vanilla extract

1 Tablespoon peanut butter

1 Tablespoon canola or coconut oil

3 Tablespoons almond milk (or sub other milk)

1 Tablespoon agave.

½ cup rolled oats*

¼ cup whole wheat flour*

¼ cup semisweet chocolate chips

Directions:

Preheat a skillet to medium heat (300- 325˚F) with a drizzle of olive oil in the pan.

Prepare the flax egg by adding 2-3 tablespoons hot water to the ground flaxseed in a small cup. Allow the mixture to let sit for 3-5 minutes, or until gelatinous.